Pistachio Lozenges

Have two pastes ready; one made of almonds and the other of pistachio nuts, proceeding as explained herewith: Pound one pound of almonds with eighteen ounces of sugar and four or five egg-whites, obtaining a rather stiff paste; roll this out with the rolling-pin to a quarter of an inch in thickness. Besides this pound fourteen ounces of pistachio nuts with one pound of sugar and two ounces of chopped candied orange peel, using sufficient egg-whites to make a fine paste of the same consistency as a macaroon paste. Spread the pistachio layer on top of the almond one, slip it on a paper-covered baking sheet and push into a moderate oven to cook. As soon as the cake is done remove it from the fire and leave to cool partly, then spread over a coating of royal icing (No. 101), dredging the top with shredded pistachios. Cut at once into lozenges two inches long; range the cakes, one beside the other, on a baking sheet covered with paper and lay them for a few moments in the oven to dry the icing.